Clean your work surface thoroughly and gather your materials.
Wash, peel, and dice your apples.
Add your starter culture (optional), salt, lemon, cinnamon and 1 cup of water to a bowl then whisk to combine.
Add your apples to your jar then place your star anise (if using).
Pour the liquid mixture over your apples.
Add more filtered water (enough to cover the apples once the weight is in the jar).
Add a fermentation weight or something to keep the apples below the brine. Sometimes I use a bag of rocks, a bag of apple peels, etc. Anything that will be heavy enough to keep all the apple chunks below the brine.
Fit the jar with your lid.
Ferment for 2-5 days. You'll know they're done when bubbles start to form in the brine and it has a slightly alcoholic smell (nothing too off-putting).
Once your apples are fermented to your liking, remove the weight and add an airtight lid then place in the fridge.